RULES OF - Cobb & Douglas Public Health
RULES OF - Cobb & Douglas Public Health
RULES OF - Cobb & Douglas Public Health
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290-5-14-.03 Management and Personnel. (1) Demonstration of Knowledge. (c) Correct<br />
Answers to Food Safety Questions. 8. (cont.)<br />
(i) Cross contamination,<br />
(ii) Hand contact with ready-to-eat foods,<br />
(iii) Handwashing, and<br />
(iv) Maintaining the food service establishment in a clean condition and in good repair;<br />
9. Describing foods identified as major food allergens and the symptoms major food allergen<br />
could cause in a sensitive individual who has an allergic reaction;<br />
10. Explaining the relationship between food safety and providing equipment that is:<br />
(i) Sufficient in number and capacity, and<br />
(ii) Properly designed, constructed, located, installed, operated, maintained, and cleaned;<br />
11. Explaining correct procedures for cleaning and sanitizing utensils and food-contact surfaces of<br />
equipment;<br />
12. Identifying the source of water used and measures taken to ensure that it remains protected<br />
from contamination such as providing protection from backflow and precluding the creation of<br />
cross connections;<br />
13. Identifying poisonous or toxic materials in the food service establishment and the procedures<br />
necessary to ensure that they are safely stored, dispensed, used, and disposed of according to law;<br />
14. Identifying critical control points in the operation from purchasing through sale or service<br />
that when not controlled may contribute to the transmission of foodborne illness and explaining<br />
steps taken to ensure that the points are controlled in accordance with the requirements of<br />
this Chapter;<br />
15. Explaining the details of how the person in charge and food employees comply with the<br />
HACCP plan if a plan is required by the law, this Chapter, or an agreement between the <strong>Health</strong><br />
Authority and the food service establishment;<br />
16. Explaining the responsibilities, rights, and authorities assigned by this Chapter to the:<br />
(i) Food employee,<br />
(ii) Conditional employee,<br />
(iii) Person in charge,<br />
(iv) <strong>Health</strong> Authority; and<br />
<strong>Cobb</strong> and <strong>Douglas</strong> County <strong>Public</strong> <strong>Health</strong><br />
<strong>Douglas</strong> Food Service Code<br />
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